Soft Or Boiled Custard

2/3 cup milk

1 egg

1 tablespoon sugar 1/4 teaspoon salt Vanilla

Heat the milk in the top of the double boiler. Beat the egg until smooth but not foamy. Add the sugar and salt to the egg. Pour the hot milk onto the egg and return to the double boiler, stirring constantly. It is cooked enough when it coats the spoon, and when the foam disappears. Strain and flavor.

Baked Custard

2/3 cup milk

1 egg

I tablespoon sugar 1/4 teaspoon salt

Vanilla or caramel

Beat the egg slightly. Add the sugar and salt to the egg, then the milk. Pour into a buttered cup and set in a pan of hot water in a moderate oven. Bake about 20 minutes or until it does not cling to a knife.

Poached Egg

Boil water in a greased frying-pan. Add salt, 1 teaspoon to 1 quart of water. Draw to cooler part of the stove and carefully slip in the egg, which has been broken in a saucer. Cover and cook until white is firm, 5 or 6 minutes. Take up carefully with skimmer, season and serve on toasted bread.

Creamy Egg

1 egg 1/4 cup warm milk 1/4 teaspoon salt

1/2 tablespoon butter Pepper

Beat egg slightly and add butter, salt, pepper, and milk. Cook in a double boiler over gently boiling water. As it thickens stir it slowly from the side and bottom, that it may cook evenly. Cook it until it is of a soft, creamy texture, remove from fire and serve at once on toast.

Scrambled Eggs With Tomato

Season 1 pint of tomato with onion, celery, or parsley and sweet herbs. Cook and strain. Put 2 tablespoons butter in blazer, add tomato, when it is hot add 6 eggs slightly beaten, 1/2 teaspoon salt, and 1/16 teaspoon pepper. Stir until contents are creamy. Serve with brown bread toasted.

Scrambled Eggs With Peas Scrambled Eggs With Asparagus

Similar to Eggs with Tomato

Scrambled Eggs With Cottage Cheese

3 eggs Salt Pepper

2 tablespoons cottage cheese

Beat the eggs slightly, season highly with salt and pepper, turn into hot, well-greased saucepan and scramble very quickly. When firm, stir into them as quickly as possible the cottage cheese. Serve as soon as thoroughly mixed.

This dish is improved if the cheese has previously been mixed with pimento or parsley.

Scalloped Eggs With Cottage Cheese

6 hard-boiled eggs 1/2 cup cottage cheese

I cup white sauce

1 sweet red pepper cut in strips

Cut the eggs into quarters and place about one fourth of the amount in a buttered baking-dish. Cover this layer with sauce into which the cottage cheese has been folded and sprinkle over it a layer of sliced green or red sweet pepper. Repeat until the dish is full. Sprinkle bread crumbs on top, dot with butter and brown in a hot oven.

Eggs In Mashed Potato

2 cups cold mashed potato 1/2 cup bread crumbs 1/2 teaspoon grated nutmeg.

4 eggs

1 tablespoon finely chopped parsley

I teaspoon drippings

Mix the seasoned mashed potato with the nutmeg and divide into four parts (if the potatoes are stiff add a little milk). Roll in the bread crumbs and place in an earthenware dish which has been brushed with the drippings. Make a hole in the center of the potatoes large enough to hold an egg. Break the eggs one at a time into the center of the potato nest. Sprinkle the eggs with salt, or add a few slices of bacon. Place in a hot oven and bake until the eggs are set to one's liking. Sprinkle the top with parsley and serve.